Best Spanish Mustard Spread Recipes
MUSTARD BUTTER
This is good as a sandwich spread, but also good with fish or asparagus.
Provided by Lynette !
Categories Spreads
Time 10m
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients in a medium bowl, and stir well with a wire whisk.
- 2. Shape butter mixture into a ball, and chill until firm.
- 3. Let butter soften slightly before serving. Serve as a spread for sandwiches.
10- MINUTE MUSTARD DIP
Quick dip that is full of flavor--tangy, sweet, and a bit spicy. I especially love it with pretzels, but it is actually quite versatile and it also good as a sauce on pork or chicken. The recipe was published in a local newspaper several years ago.
Provided by GaylaJ
Categories < 15 Mins
Time 10m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Mix dry ingredients together in a medium-sized bowl, then stir in liquid ingredients.
- Mix thoroughly, cover and refrigerate several hours or overnight to allow flavors to blend.
- Serve with chips, crackers or pretzels.
- Also great on pork loin and chicken.
- Recipe states refrigerated shelf life is two months, but I haven't tested this.
Nutrition Facts : Calories 365.3, Fat 18.9, SaturatedFat 9.4, Cholesterol 41.5, Sodium 956.5, Carbohydrate 47, Fiber 3.5, Sugar 39.3, Protein 6
KIELBASA WITH MUSTARD DIP
Steps:
- Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.
SPANISH MUSTARD SPREAD
From Chatelaine's Quickies. This is delicious spread on sausages and hot dogs and is very quick and easy to make. Try it on veggie burgers, too.
Provided by Dreamer in Ontario
Categories Spanish
Time 10m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Mix together all ingredients.
- Enjoy.
Nutrition Facts : Calories 246.7, Fat 18.4, SaturatedFat 2.4, Cholesterol 11.5, Sodium 1342.2, Carbohydrate 18.6, Fiber 4.1, Sugar 4.6, Protein 5.2
SPANISH MEATLOAF
Again one of my favorites!!! It has been passed on to my kids and their spouses as "My mom's meatloaf" so it is a favorite of theirs as well. I love the sweet sauce and the tangy meat flavor....great sliced cold on a sandwich too...
Provided by Doreen Fish
Categories Meatloafs
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. In a large bowl beat egg with a spoon. Mix in next 7 ingredients. Pack into a 9x5x3 loaf pan. Mix ketchup, sugar and mustard. Spread over loaf. Bake uncovered in 350 oven for 1 1/4 to 1 1/2 hours.
VERSATILE MUSTARD DIP/SANDWICH SPREAD
This is such a versatile dip! It goes wonderfully as a dip for most any kind of appetizer: vegetables, chips, breadsticks. One of my favorite ways to use this is as a dip for Recipe #46078. It's also great to keep on hand to use as a quick and delicious sandwich spread... You won't believe how good it is on a ham and cheese sandwich or your favorite sub!
Provided by Fauve
Categories Spreads
Time 3m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in mixing bowl.
- Transfer to a plastic air-tight container.
- Keep refrigerated.
- Will keep in refrigerator for up to 4 weeks.
OLD FASHIONED MUSTARD
Steps:
- 1. In a medium saucepan, mix together vinegar and mustard.
- 2. Stir in remaining ingredients and bring to a slow boil while stirring constantly.
- 3. Cook and stir until mustard thickens, about 10 minutes.
MUSTARD SPREAD
This is good served with hot or cold meats, as a sauce for vegetables, and is also great mixed into a potato salad! You can can this and give as a gift. Cook time is estimated.
Provided by Sharon123
Categories Low Protein
Time 25m
Yield 2 1/2 pint jars
Number Of Ingredients 5
Steps:
- In top part of double boiler mix dry ingredients; add vinegar and cook over boiling water until thick.
- Pour into hot sterilized jars; seal.
- Makes two 1/2 pint jars.
- Serve on hot or cold meats, mix into potato salad, or use as sauce for vegetables!
- Enjoy!
Nutrition Facts : Calories 513.4, Fat 4.4, SaturatedFat 0.3, Sodium 11.8, Carbohydrate 107.3, Fiber 3.2, Sugar 81.8, Protein 6.2
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